A simple side-dish for spring and summer with tender crisp veggies and a nice pop of color
Tender-Crisp Veggies every time – a wonderful side dish.
Any asparagus enthusiast will tell you that despite its year-round appearance in modern American grocery stores, it is far tastier grown locally and enjoyed in the spring.
Use seasonally fresh asparagus – check out locally sourced in better markets and Farmers’ Markets.
These are medium-wide in size, skinny ones are not preferable, they cook too quickly. I find them from April – June (North East US)
How to select Asparagus:
Select bright green spears with tight heads that seem crisp and firm, not soggy.
Asparagus size is a matter of preference: Choose thick spears for roasting and thinner spears for quick steaming. Check the tips and ends. Ultra-fresh asparagus tips might have a slightly purplish hue. The woody ends are always “snapped” off.
An EASY way to remove corn from the cob!
Break the ear of corn in half – it will stand flat; cut with a serrated knife
I ♥️ Summer Corn!
Especially when I buy from a market or field from the farmer who grew them!
So many varieties to choose from…
Although – pretty decent FRESH corn can be found year-round. Not as fabulous, and many times stripped from it’s husk… but better than frozen or canned!
Better markets import fresh corn in the husk most of the year, off season at a higher price.
Cut leeks into 1/3 inch circles. Submerge in cool water and swish them round.
The first will fall to the bottom, strain and pat dry.
Leeks enhance the flavor of many dishes:
I’m a big fan of leeks! I use them often for their mild-sweet flavor, unlike other assertive onions.
I use the white parts when I do not want to add color to a dish… and light green to dark green middle and ends to add a particular color to recipes. Especially delicious in season, just picked – but a reliable year- round allium.
The Method:
- Asparagus goes in the hot pan first, and cooked just 2 minutes. Medium-High heat is a must!
- Corn in the pan next – and mixed in and left to caramelize – 2 minutes… the asparagus cooks a little more…
- Lastly the Leek circles are tossed in, heat is lowered, and cooked all together just 2 minutes until they wilt.
- Season with Sea Salt and any of the OPTIONAL INGREDIENTS from the recipe.
- (Optional ingredients are added with the leeks, and left to warm through.)
How to enjoy this Quick Sauté:
- As a side dish for your Grilled Proteins (Shrimp, Chicken, Tofu)
- Perfectly matched for any delicious foods off your Grill
- Cool the sauté – and your favorite Vinaigrette, fresh herbs and serve
- To the above – crumble in some Goat Cheese or Feta Cheese
- As a side dish for your Grilled Proteins (Shrimp, Chicken, Tofu)
- Perfectly matched for any delicious foods off your Grill
Enjoy this Yummy Sauté,
Karen
Other recipes to try:
Asparagus:
How to Simply Roast Spring Asparagus with Garlic, Almonds & Lemon
Spring Grilled Asparagus Salad ~ Blood Orange Buttermilk Dressing
Warm Asparagus and Spinach Dip – Lightened Up
Corn:
Quick Zucchini & Corn Sauté with Chipotle Maple Butter
Corn Salad with Browned Butter Vinaigrette
Karen’s Corn and Zucchini Tortitas
Leeks:
Karen’s Leek Pie (quiche) with a “Magic Crust”
Karen’s Quick Sauté ~ Asparagus, Corn & Leeks
Ingredients
- 3/4 teaspoon neutral oil, such as expeller pressed safflower oil
- 3/4 pound fresh asparagus, trimmed, peeled – lower half, cut 3 " lengths (about 1 1/2 cups)
- 3 medium sized ears fresh corn, kernels cut from the cob (not canned or frozen)
- 1 medium sized leek, cut into 1/3" circles, cleaned and dried
- 1/4 teaspoon sea salt, or Himalayan pink salt
Optional Seasonings:
- 1/8 teaspoon freshly cracked black pepper
Instructions
- To a 12 inch stick proof skillet or seasoned cast iron one, add oil – raise heat to medium-high. When hot add the asparagus and sauté for 2 minutes. Will be just colored and undercooked.
- Add the corn kennels, toss well and let the corn caramelize and develop color, about 2 minutes. Only stir when they are golden. Add 1/2 teaspoon more oil if necessary.
- Stir all togetether and add the leek circles. Lower heat to medium-low and sauté until the leeks have just softened; relaxed – about 2 minutes. Veggies will be tender-crisp. Season with sea salt and serve.
- Add any Optional Seasonings below. Add them with the leeks, and left to warm through.
Optional Seasonings:
- 1 1/2 teaspoons minced garlic, 1/8 teaspoon black pepper (freshly ground), pinch of chili flakes, 3/4 teaspoon lemon zest, 1/4 teaspoon smoked paprika, 2 tablespoons Fresh Chopped Herbs: dill, chervil, parsley, 1 tablespoon fresh celery leaves or 1 tablespoon unsalted butter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
